This is a very nice recipe for using up leftover roasted chicken.
|1/4 cup butter||1 cup chicken broth|
|1 cup sliced fresh mushroom or 1 4-oz can||2 cups cubed cooked chicken|
|1/3 cup all-purpose flour||1/4 cup chopped pimiento|
|1/2 tsp salt||2 tbsp dry sherry|
|1/4 tsp pepper||Toast rice or noodles for serving|
|1 3/4 cups milk|
In a saucepan, melt butter. Add mushrooms, if using fresh, and cook till tender. Stir in flour, salt and pepper. Add milk and broth all at once. Cook and stir till thickened and bubbly. Add canned mushrooms, if using, chicken, pimiento, and sherry. Heat through. Spoon atop toast, rice or noodles to serve.
Variations: Stir 1 cup shredded swiss or American cheese to sauce before adding chicken and mushrooms.
Or: Add 1 tsp curry powder to butter and cook for one minute. Omit sherry.
Or: Add 2 tbsp finely chopped onion and one clove garlic, minced, to butter. Cook until tender. May also add ½ tsp basil.